Dinner
A Five Course Fine-Dining Experience Served Table Side
Hors D'oeuvre
Port-wine seasoned soft sharp cheddar cheese with a variety of crackers.
Appetizer
Fresh assorted fruits during the warm season; Lentil Soup or Creamy Seafood Chowder of scallops, shrimp, and clams during the cool months.
Fresh Mesculan Mix Salad
Tender mesculan lettuce, tomatoes and cucumbers tossed with a tapenade dressing of olives, fresh parsley, garlic, herbs, red wine vinegar and olive oil.
Entrée Selections
*Prime Rib
Slow roasted, perfectly tender. Served with baked potato, sour cream and butter.
*Stuffed Shrimp with Crab
Large shrimp stuffed with crabmeat and served on a bed of fluffy rice and topped with fresh hollandaise sauce.
Fillet of Cod
Served with white wine sauce and new baby potatoes.
*Poached Salmon
Served with fresh hollandaise sauce and tarragon, new baby potatoes.
Cornish Game Hen
Served with rice and wild morel mushroom sauce.
Basil Parmesan Chicken
Breast of chicken served in a fresh basil cream sauce, encrusted with parmesan cheese and bread crumbs. Served with your choice of rice or egg noodles.
Beef Burgundy
Bite sized pieces of tender beef in a savory burgundy sauce served on a bed of rice or noodles.
Spanakopita
Phyllo pastry filled with spinach, sauteed onion, fresh dill and feta cheese, served with wild rice.
Pasta Primavera
Penne Pasta tossed in vegetable garlic stock with fresh vegetables and topped with roasted pine nuts. Parmesan Cheese and Alfredo Sauce available upon request.
Vegetarian Platter
Served with seasonal vegetables and prepared with no animal products.
Fresh rolls and butter served with meals
Dessert
All desserts are prepared on board and vary by season.
We reserve the right to substitute any of the above
*May contain undercooked ingredients, which may increase your risk of foodborne illness
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